Mango Lime Tart

Mango Lime Tart
Print Recipe
Serves 8 Tarta de Mango y Limón
Ingredients
  • 6 ounces Maria Cookies ground to a fine crumb about 2 cups cookie crumbs
  • 8 tablespoons unsalted butter melted
  • 1/2 cup granulated sugar divided
  • 1/2 teaspoon kosher or sea salt
  • 1 large ripe mango peeled, cored and cut into chunks (about 1-1½ cups)
  • 1/3 cup freshly squeezed lime juice
  • 3 egg yolks
  • 1 14-ounce can sweetened condensed milk
  • 1 cup heavy cream divided
  • 1/4 cup cream of coconut
To Prepare
  • Preheat oven to 350 degrees Fahrenheit.
  • In the bowl of a food processor, or in a medium mixing bowl, pulse or stir together the cookie crumbs, butter, 1/4 cup of the sugar, and salt until completely combined. Press the mixture into a 9” tart pan so that it covers the bottom and the sides completely. Place on a baking sheet and bake for 10 minutes. Remove from the oven and baking sheet and cool on a rack until ready to use.
  • Add the mango chunks and lime juice to a blender and puree until very smooth. Add the egg yolks and the remaining 1/4 cup sugar and pulse a few times to combine. With blender running, steadily stream in the sweetened condensed milk until all is combined. Pour the mixture into the cooled tart shell and bake for 20 to 25 minutes, or until center is set. Allow to come to room temperature on a rack, then chill in the refrigerator for at least 1 hour before serving.
  • While tart is chilling, in a small bowl, whisk the cream of coconut with 2 tablespoons of the heavy cream until the cream of coconut is dissolved. Add the coconut mixture and the remaining heavy cream to the bowl of a stand mixer, set with the whisk attachment. Whip until soft peaks form. Chill until ready to serve.
  • When ready to serve, remove the tart from the pan and top with the coconut whipped cream. Slice and serve.
Ingredients
  • 6 ounces Maria Cookies ground to a fine crumb about 2 cups cookie crumbs
  • 8 tablespoons unsalted butter melted
  • 1/2 cup granulated sugar divided
  • 1/2 teaspoon kosher or sea salt
  • 1 large ripe mango peeled, cored and cut into chunks (about 1-1½ cups)
  • 1/3 cup freshly squeezed lime juice
  • 3 egg yolks
  • 1 14-ounce can sweetened condensed milk
  • 1 cup heavy cream divided
  • 1/4 cup cream of coconut
To Prepare
  • Preheat oven to 350 degrees Fahrenheit.
  • In the bowl of a food processor, or in a medium mixing bowl, pulse or stir together the cookie crumbs, butter, 1/4 cup of the sugar, and salt until completely combined. Press the mixture into a 9” tart pan so that it covers the bottom and the sides completely. Place on a baking sheet and bake for 10 minutes. Remove from the oven and baking sheet and cool on a rack until ready to use.
  • Add the mango chunks and lime juice to a blender and puree until very smooth. Add the egg yolks and the remaining 1/4 cup sugar and pulse a few times to combine. With blender running, steadily stream in the sweetened condensed milk until all is combined. Pour the mixture into the cooled tart shell and bake for 20 to 25 minutes, or until center is set. Allow to come to room temperature on a rack, then chill in the refrigerator for at least 1 hour before serving.
  • While tart is chilling, in a small bowl, whisk the cream of coconut with 2 tablespoons of the heavy cream until the cream of coconut is dissolved. Add the coconut mixture and the remaining heavy cream to the bowl of a stand mixer, set with the whisk attachment. Whip until soft peaks form. Chill until ready to serve.
  • When ready to serve, remove the tart from the pan and top with the coconut whipped cream. Slice and serve.

18 comments on “Mango Lime Tart

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  1. I just watched this episode on Create. Did you say you were using a special mango that’s core is not as big as most? I missed the name of the mango. I have just recently started using fresh mango but the mango i have used has quite a large core. Thank you. I love your show too!

  2. I made this recipe right after I saw it on your show because my husband thought it looked amazing. I followed the recipe exactly…it was super easy to make and it was ridiculously delicious. My husband raves about it. I am making it for Thanksgiving even though it’s not a traditional dish for that…who cares, good is good.

  3. I’m having trouble finding coconut cream. I’ve heard that you can put canned coconut milk in the refrigerator and then skim the cream that comes off the top. Would that work?

    1. I recommend you buy coconut cream…you can usually find it at your local market in the canned food aisle, or international food aisle, or even with the drinks (it is often used to make pina coladas).

  4. Hola, Pati! What ingredients can I use to replace butter, Maria cookies, sweet condensed milk and the heavy whipping cream without jeopardizing the taste? I want to make this recipe for my mom and sister, but they are both gluten intolerant and my mom is lactose intolerant 🙁 P.S. my family and I love your show 🙂

  5. Hello, I am not sure if the cream of coconut is a powder or a liquid. Your receipe says to mix until cream of coconut is “dissolved “.

  6. Hi Pati,
    A question about the sugar: is the 1/4 cup sugar divided between crumb crust and later with egg yolks? What would the measurements be for the sugar?
    Thanks!

    1. Oh thank you for catching that, Joanie. I’ve updated the recipe. You use 1/4 cup with the crust and another 1/4 cup with the eggs.